Mocha Layer Cake
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
1 Sarah Lee reduced-fat pound cake
1 (8-oz) container of fat-free frozen Cool Whip
1/4 cup water
1 tbsp instant coffee
2 squares semi-sweet baking chocolate
1 (8-oz) container of fat-free frozen Cool Whip
1/4 cup water
1 tbsp instant coffee
2 squares semi-sweet baking chocolate
Thaw pound cake and Cool Whip the day before in the refrigerator. In a small saucepan, heat water and coffee. Add chocolate, stirring until melted and well blended. Cool to room temperature. In the meantime, slice thawed pound cake into 4 slices lengthwise. Carefully mix Cool Whip into chocolate mixture with spatula until well blended. Spread between layers of pound cake and over the outside.
MORE FROM DOWNHOME LIFE
Recipes
Enjoy Downhome's everyday recipes, including trendy and traditional dishes, seafood, berry desserts and more!
Puzzles
Find the answers to the latest Downhome puzzles, look up past answers and print colouring pages!
Contests
Tell us where you found Corky, submit your Say What captions, enter our Calendar Contest and more!
